Italian Sausage & Tortellini Soup
A hearty tomato-based soup built on a sweet, slow-cooked soffritto of onion, carrot, bell pepper, and garlic. Add browned Italian sausage, cheesy tortellini, and parmesan for a cozy, weeknight-friendly bowl.
Ingredients
- 1 pound Italian sausage
- 3 tbsp olive oil
- 1 cup onion (finely diced)
- 2 cups carrot (1 cup finely diced + 1 cup sliced)
- 1 cup bell pepper or sweet pepper (finely diced)
- 3 cloves garlic
- 1 can crushed tomatoes (28 oz)
- 4 cups beef stock
- 1 pkg refrigerated cheese tortellini (about 9 oz)
- 1 tbsp Italian seasoning (or mix of dried oregano and basil)
- ½ tsp crushed red pepper flakes (optional)
- ½ cup parmesan cheese (grated or shredded)
- fresh basil
- fresh parsley
- salt & pepper (to taste)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add diced onion, 1 cup diced carrots, diced peppers, and garlic. Cook, stirring occasionally, until softened and fragrant, about 6–7 minutes.
Protein
- Push veggies to the side of the pot and add Italian sausage. Cook until browned and crumbled, breaking it apart with a wooden spoon. Drain excess fat if needed.
Liquid Base
- Pour in beef stock and crushed tomatoes. Stir, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
Mix-Ins
- Add the sliced carrot rounds and simmer 10–12 minutes, until just tender. Add tortellini and cook according to package instructions (about 5 minutes for fresh, slightly longer for frozen).
Spices
- Season with salt, pepper, and Italian seasoning. Taste and adjust seasoning as needed.
Finishes
- Remove from heat. Top with freshly grated or shredded Parmesan cheese. Garnish with fresh basil and parsley before serving.
Notes
- Make-Ahead: Cook everything except the tortellini. Add pasta just before serving so it doesn’t get mushy.
- Broth Options: Chicken or vegetable stock can be substituted for beef stock if that’s what you have on hand.
- Extra Veggies: Zucchini, spinach, or chopped kale can be stirred in at the end for extra greens.
- Cheese Boost: A parmesan rind simmered with the broth adds even more depth of flavor.
- Vegetarian Option: Make this vegetarian by skipping the beef stock and the Italian sausage. Swap in vegetable stock and beans instead.